Since it’s Fathers Day weekend and Mickey loves blueberries, I decided to make him some blueberry muffins today. In looking through Wondertime magazine recently, I noticed a recipe which is appropriately called “The Best Blueberry Muffins.” That’s the recipe I used today and – WOW – they’re right…these are the best!! I halved the recipe to only make 12 muffins, but I think next time I’ll go all out and make the whole recipe because these are great just to have on hand or in the freezer for later. YUM! Try them, I know you’ll like them too!!
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs
16 ounces sour cream
10 tablespoons (1 1/4 sticks) unsalted butter
2 cups light brown sugar, packed
2 cups old-fashioned rolled oats
2 cups blueberries (if frozen, do not thaw)
2 tablespoons sugar
Heat oven to 375.
Line two 12-cup muffin tins with muffin-cup liners. This recipe won’t work without them. In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat eggs with sour cream until thoroughly combined. In a medium saucepan over medium heat, melt together butter and brown sugar, about 3 minutes. Cool slightly, about 5 minutes, stirring frequently, then beat this mixture into egg mixture. Stir in oats.
Fold in flour mixture and then — very gently — fold in berries. Fill muffin cups about three-quarters full. Sprinkle a pinch of sugar onto the top of each muffin.
Bake for 25 to 28 minutes, or until edges are medium brown and tops are firm.
Cool for 5 minutes, then remove muffins (in their papers) and finish cooling on rack.